Chef Joe’s Laal Mirchi King Prawns
In a dry pan toast the cardamom seeds, cloves, allspice berries and fenugreek seeds until they become aromatic. Add these to a grinder with the dried thyme and pulse until a fine powder.
To this add the lime, caster sugar, red chillies, Kashmiri chilli powder, sweet paprika, ginger and garlic and grind to a thick paste.
If using head and shell-on king prawns. Peel and devein your prawns leaving the head on.
Thread a skewer from the top to the bottom on the prawns stretching out to ensure they cook evenly.
Brush the king prawns liberally with the red chilli paste then cover and leave to marinate for 30 mins. Preheat your grill to a high setting.
Put your king prawns onto a baking sheet, drizzle with olive oil and grill on high for 3 mins per side ensuring they are cooked all the way through brushing again with more marinade when you flip over.
Serve straight from the grill with a squeeze of lime juice and sprinkled with coriander.